Recipe Name Overnight beef stew Submitted by ejl522 Recipe Description healthier version Quantity 10 Quantity Unit 1 Prep Time (minutes) 600 Cook Time (minutes) 25 Ready In (minutes) 625

Ingredients Amount Measure Ingredient 2 1/2 stalks large (11"-12" long) celery, chopped 1 slice, large (1/4" thick) Onion, chopped 1 small (5-1/2" long) Baby Carrots (16 oz. bag) 1 2/3 tablespoons Ground coriander 1 tablespoon ginger, ground 1 teaspoon salt, table 1/4 teaspoon nutmeg, ground 1/4 teaspoon thyme, dry, ground 1/4 teaspoon black pepper, freshly ground course 3 1/3 pounds extra lean ground beef 1/2 can (28 fl oz) tomatoes canned, stewed 2 1/2 tablespoons all-purpose flour Steps Sequence Step 1 Mix celery, onion, and carrots in bottom of 5 1/2- to 6 1/2-quart slow-cooker pot. In large bowl, combine coriander, ginger, salt, nutmeg, thyme, and pepper; add beef and toss to coat well. Transfer beef mixture to pot with vegetables. Pour stewed tomatoes over beef. It''s not necessary to stir. 2 Cover pot with lid and cook on low setting as manufacturer directs, 8 to 10 hours or until beef is fork-tender. 3 When beef is tender and ready to serve, strain stew over 3-quart saucepan; return beef and vegetables to slow-cooker pot. Skim and discard fat from liquid in saucepan. Heat liquid in saucepan to boiling over high heat. Meanwhile, in cup, with fork, mix flour with 1/4 cup water until smooth. Gradually whisk flour mixture into liquid; heat to boiling. Boil 1 minute, until gravy thickens slightly, stirring occasionally. Pour gravy over beef and vegetables in pot.